Stepping out of my comfort zone

Last weekend I wanted to have a crack at making pancakes without flour and I was in the mood to really step out of my comfort zone.

I was thrilled with the outcome because hubby was the first to try and when he smiled and told me I was going to love it, that was all I needed to hear.

We ended up with 2 large sized pancakes from the following ingredients:

Pancake batter

2 eggs

2/3 cup LSA

2 tablespoons greek yoghurt

1 teaspoon bicarb of soda

2 teaspoons coconut oil

1 tablespoon water

To make the batter, I lightly beat the eggs in a bowl and mixed in the LSA, bicarb of soda, yoghurt and water until smooth.

I heated 1 teaspoon of the coconut oil in a large frying pan over a medium to high heat and spooned half of the batter into the pan, cooking for about 3 minutes (bubbles will appear).  Turn the pancake over carefully (I smashed the first one but hubby still enjoyed it) and cook for a couple more minutes or until cooked through.  Remove from the pan and repeat with remaining oil and batter.

I topped my pancake with fresh blueberries, greek yoghurt, goji berries, coconut flakes and cinnamon.  You might also like to try a drizzle of rice malt syrup.

LSA Pancake

This turned out to be one of the nicest, satisfying pancakes I've ever eaten and it didn't leave me feeling heavy or bloated.

Enjoy!

HH

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Ice Cream - Goji Coconut Rough

I almost screamed!

I've never been one to cook without following a recipe.  I tend to be a bit anal about following a recipe to the precise measurements.  Thanks to the world of Twitter and Instagram, I'm growing and stepping out of my comfort zone.  So, a quick shout out to those I follow who inspire me!

Last post, I made use of my almond pulp. I produced 'Coconut Rough Slice', made with chocolate (pure cacao), coconut and goji berries.

That was when I had an urge to make a pudding so I "stab mixed" 1 cup of yoghurt, 1 cup of the slice, 2 tablespoons of rice malt syrup and a handful of goji berries.

It was thick and I was curious.  With that, I grabbed a couple of ramekins and divided the mixture into both, covered them and popped them into the freezer.

Realising that this could potentially end up being ice-cream, I was excited.  I had no intention of eating them straight away so they were rock hard when I was ready to test.  It didn't stop me from scratching away with my spoon and ta-da!

I was beaming and very proud of myself. If you're going to try this, pop it in the fridge, ahead of time, to thaw it a bit.

Yum!  Well, I think so...

By the way, if you happen to have stumbled across this blog and want to try quitting sugar, I can't speak highly enough about Sarah Wilson's fabulous guide to quitting sugar.  Click here to view more details

HH
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Playing with pulp

Last post, I made almond milk for the first time but I wasn't about to waste the pulp!

I've been making my own chocolate since quitting sugar so decided to fuse the pulp and chocolate mixture and consult my pantry for inspiration.

I pulled out some raw organic goji berries, coconut flakes, organic vanilla powder, chia seeds and cinnamon.

organic vanilla powder

almond pulp

adding my chocolate mixture

cover and refrigerate

slice!

just add rice malt syrup

My man requested the rice malt syrup.  I didn't mix in enough goji berries so garnished with an extra one - BIG smile - hoorah but I know I can do better next time.

But that's not it... I played more... stay tuned!

If you have some great almond pulp recipes, I'd love to hear from you.

HH

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I'll make my own thanks...

Quitting sugar has been one of my finest life changes.  It has opened up a whole new world of food, recipes and cleaner eating.

I doooo love coffee.  While I'm happy to have black/herbal teas, I love a nice milky coffee.  The hypothyroidism medication I take shouldn't be followed with dairy for at least 2 hours.  I take my medication on an empty stomach as soon as I wake up and I struggle to wait the 2 hours before enjoying my first coffee so I decided to switch to almond milk for the first one.

Last week, I learned that I had foolishly been sucked in to packaged almond milk labels (without reading the fine print).  I was horrified!  It was sweetened with agave syrup.  That's when I decided that it was time to make my own.

soaking

ready to blend

ready to strain

pulp

almond milk

The last image drew an enormous smile on my face.  So simple.  I didn't add any sweeteners and it should last a week in the fridge.

Sweet!

HH
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